Hi Reader,

Do you love Kimchi and want to learn to make it instead of buying it? The price of those expensive jars does add up.

Have you thought about making kimchi at home, but wondered if it is too complicated?

Between unfamiliar ingredients, fermentation times, and all the different recipes online… it can feel like a lot.

👉 And before you go, I have a quick one-question quiz at the end—I’d love to hear what’s been holding you back.

And then there’s the bigger question:

“What if I do it wrong?”

I hear this all the time.

• What if it molds?
• What if it smells off?
• What if it’s not safe to eat?

Here’s the truth:

Fermentation isn’t random. It’s predictable.

When you understand a few key principles, the process becomes structured and reliable.

In fact, kimchi is one of the most forgiving ferments you can make.

You’re not leaving food out to rot.

You’re creating the perfect environment for beneficial microbes to do their work.

• Salt controls the process.
• The microbes do the work.
• And your senses guide you along the way.

After teaching fermentation for over 20 years, I’ve found that beginners succeed when they:

• Follow a clear, step-by-step process.
• Understand what’s normal.
• And, know what to look for.

That’s it.

No special tools.
No complicated techniques.
No guesswork.

Just simple steps that lead to something pretty incredible:

a jar of bold, probiotic-rich kimchi made right in your own kitchen.

And once you make your first batch, something shifts.

What once felt intimidating becomes… familiar.

For me, the biggest hurdle to getting a batch of kimchi made is not that it is hard to make, but...

I think it takes all day with the soaking of the vegetables, making the seasoning paste, and putting it all together.

But if I have all the ingredients on hand, make my sweet rice-flour porridge ahead of time, and prepare and soak my vegetables in the morning, it all comes together beautifully in a short time in the afternoon.

I’d love to know—what’s your biggest hurdle when it comes to making kimchi?

If you’re feeling curious and want to see how simple this can be…

Here’s my go-to recipe for making kimchi at home:

You don’t need anything fancy to get started—just a few ingredients and a jar.

And if you do try it, I’d love to hear how it goes.

Next week, I’ll share some fascinating research about what the bacteria in kimchi may be doing inside the body—including a surprising connection to microplastics.

It’s one more reason this traditional food is getting so much attention right now.

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